Agnello con Carciofi, a traditional dish, dearly loved in Italy. Braising lamb with artichokes in a rich tomato herb sauce is an elegant way to present it. A winning combination for sure. Creamy polenta or a nice crusty farm bread completes the delight.
The essence of this dish is the combination of sweet and hot elements. Avoid the urge to cook the lamb too quickly. The slow, gentle cooking is the key to a tender and juicy stew with an almost glaze-like sauce.
Serve it with Harissa, the hot chili paste that is a hallmark of North African cooking, available at Whole Foods and most Middle Eastern stores.
Fagioli con Cotechino, a hearty dish from the Emilia-Romagna region in Northern Italy. Cotechino, also spelled Cotecchino, is a fresh pork sausage. It’s made from lean pork and cooked pork skins, the “cotene”, which gives it its name. It is spiced with cloves, cinnamon and garlic. You find it also in Bollito Misto, that classic Northern Italian dish of mixed boiled meats.
Ragoût d’Agneau aux Endives is a favorite from Southern France. The dish gets its special kick from the Endives (aka Chicory or Belgian Endives).
The Sisteron region in the Provence is famous for its production of yearling lamb. The Alpine meadows gives their meat a special taste.
This Meatball Tagine is a classic dish in Marocco, where it is called Kefta Mkaouara or Kefta Mkawra.
Well-seasoned meatballs are cooked in a spicy tomato sauce. The meatballs can be made from ground lamb or ground beef. Eggs are an optional but classic addition to this dish
Calamari in Umido is classic of the Sicilian cuisine. Simple and easy to make as long you follow one rule: Either you cook the squid 3 minutes or 30 minutes. All cooking in between will result in a tough and rubbery squid. Serve with a nice crusty bread.